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Avebe wins Most Novel Protein Ingredient Award for its potato based Perfectasol D520

Avebe wins Most Novel Protein Ingredient Award for its potato based Perfectasol D520

Perfectasol D520 is a unique combination of potato starch and potato protein and makes it possible to make a 100% plant-based pizza cheese, with the same properties as dairy-based cheese.

November 1, 2018
Potato Starch manufacturer AVEBE was awarded the Bridge2Food Protein Award 2018 in the category 'Most Novel Protein Ingredient' for its product Perfectasol D520.

The winners of the Bridge2Food Protein Awards were announced at the 11th Protein Summit 2018 on 24-26 October, the world’s largest protein platform that brings together more than 450 protein experts.

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The Bridge2Food Protein Awards were presented during the 11th Protein Summit 2018 held October 24-26 in Lille, France

Gerard Klein Essink of Bridge2Food:

“The judges were impressed with the high quality of entries and the finalists should be very proud of their achievement that reflects growing innovation within the protein sector.”
Perfectasol D520 is a unique combination of potato starch and potato protein and makes it possible to make a 100% plant-based pizza cheese.

The ‘topping’ has the same properties as dairy-based cheese; well shreddable and sliceable with excellent melting properties and the ‘stretch’ of mozzarella.

Perfectasol D520 has a neutral taste and colour and is ‘clean label’ (no e-numbers).

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From left to right: Jaap Harkema (Avebe), Stacy Pyett (member of the jury) and Bart Pennings (Avebe)

Jaap Harkema, Marketing Manager Avebe:

“Winning this award is very special for us. It is a clear recognition for our efforts to develop better plant-based foods.”

“Healthy food with good texture and taste, created with our potato-based ingredients!”
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Avebe is a main manufacturer of potato starch, located in the Netherlands. Avebe sells native and modified potato starch globally for use in food, feed, paper, building, textiles and adhesives industries. 
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